Tuesday, March 19, 2013

On the menu: Antipasto olive salad

If Mother Nature doesn't change her mind, we will have more Arbequena Olives in 2013 than ever before. Every tree in our small orchard is loaded with tiny olive buds.

2013 Arbequena Olive buds photographed by Alamodeus.

Our last big crop produced plenty of olives (I posted my excitement here). But, we were novices at brining, and when we should have been home changing out the brine solution, we headed to Paris instead. (Oh well, Paris is always worth it.) We returned home to find the pickling process was a failure.

Image via Beekman 1802.

This year, we are prepared with proven brine instructions, and we'll be home to babysit the fruit! I'm ready with so many olive recipes, so I have big plans for this crop. First up: an Antipasto Olive Salad recipe from the Beekman 1802 farm.

RECIPE: ANTIPASTO OLIVE SALAD

Ingredients:

1 lb mixed olives-Sicilian green, Calamata, pitted (I'm using Arbequena)
1 jar artichokes-quartered- drained
1 jar roasted red peppers-cut into strips
3 stalks of celery-thinly sliced
½ cup tender celery leaves
1 garlic clove, minced
½ small red onion, sliced
1 teaspoon dried oregano
1 small hot pepper, chopped-or a pinch of red pepper flakes
¼ cup fresh Italian parsley-rough chop
1 cup smoked Scarmoza- cut into small cubes (You may substitute provolone, mozzarella or your favorite cheese.)
2 tablespoons white wine vinegar
½ cup olive oil

Directions: 

Put all ingredients into a large bowl and mix. Serve at room temperature.


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